Who can help me write a speech about hotels? ! Thanks again! !

Hello everyone! I'm the assistant manager of the front office. The theme of my speech today is ...

The historical rings are rolling forward, and the ship "……" has gone through three years of ups and downs. Today, while wishing him his third birthday, I have too many feelings! Yes, I have been here for more than a year. Although the time is not long, the standardized management system and good working atmosphere of the hotel make me feel proud to be a "…"

As the assistant manager of the hotel lobby, I have always adhered to the style of "keeping my word, keeping my word". When I receive complaints from guests every day, I can sum up my experience, find out the shortcomings and correct them with the help of my leaders and colleagues. And I gradually matured after summing up and improving again and again.

First, the status quo of hotel catering

Hotels are facing the severe challenge of social catering, and the current popularity of social catering is in sharp contrast with the indifference of hotel catering. In-house guests eat less and less in hotels, and generally eat in restaurants and restaurants outside hotels. The consumption habits of non-resident guests have also changed. In the past, guests preferred to hold banquets in hotels, but now they seldom patronize hotel restaurants. It can be said that many hotel restaurants are no longer beautiful. In terms of food pricing, the usual gross profit margin plus pricing method is no longer feasible, so we can only "lower our posture" and adopt market-oriented pricing, which greatly reduces the turnover and seriously reduces the benefits. Many hotel catering managers find that even if popular dishes on the market are introduced and various measures such as price reduction, preferential treatment and special dishes are taken, the results are still very small. On the contrary, the food in high-end restaurants on the market is more expensive than that in hotels, but it is still full of customers ... where is the way out for hotel catering?

Second, the advantages and disadvantages of hotels and social catering comparison

1. Advantages of hotel catering:

Technical advantages:

Famous chefs gather and have superb skills; Have a profound management culture.

Equipment advantages:

Complete functional facilities; The warehouse is large, and the dishes on the menu can generally be provided in time; Have the ability to undertake all kinds of meetings and large banquets.

Ability.

Advantages of human resources:

With many high-quality employees, we can provide high-quality services.

Image advantage:

Hotels are often synonymous with elegant environment and high quality service.

Disadvantages of hotel catering:

Disadvantages of organizational structure: hotel catering business is not flexible enough, with many management levels and slow information transmission. The introduction of a new dish must be approved at different levels. By the time it was approved, it was outdated and became an "old dish", and the result was always passively following the market.